Miss Parloa's kitchen companion

moderate fire for eight minutes, if the chops be about three-quarters of an inch thick. Serve on a hot dish in the papers in which they were broiled. The secret of broiling in paper is to have every part of the paper well oiled. While cooking, the broiler must be turned constantly. If these directions be followed carefully, the paper will turn only a delicate brown. Mutton Cutlets a la Maintenon. For six cutlets use the following-named materials : four table-spoonfuls of chopped mushrooms, one of chopped onion, one generous table-spoonful of butter, one of flour, three of stock, one teaspoonful of minced parsley, one of salt, one-fifth of a teaspoonfui of pepper, and three gills of Spanish sauce. Cook the butter and onion together for five minutes ; then add the mushrooms and seasoning, and cook five minutes longer. Now add the flour, and stir wel} ; then add the stock, and cook three minutes longer. Let this mixture cool. Have the cutlets cut from the ribs, and cut one inch and a half thick. Trim the rib bones as for French chops. With a sharp knife, split the chops in two without [illustration: Cutlet before Trimming] [illustration: Cutlet after Trimming] separating them at the bone. Spread the cooked mixture inside, and then press lightly together again. Broil for eight minutes over clear coals. Arrange on a warm dish, and pour the Spanish sauce around them. Serve very hot. * Breslau of Cold Meat. For eight persons use one pint of lean cooked meat, chopped fine, a pint and a half of grated stale bread, a pint of stock or milk, three eggs, a table-spoonful of salt, half a teaspoonful of pepper, three teaspoonfuls of butter, one of flour, two of minced onion, and one each of minced carrot and minced parsley. Mix the salt, pepper, and parsley with the chopped meat. Put the butter, onion, and carrot into a small stew-pan, and cook slowly for half an hour. Now add the flour, and stir until the mixture is frothy. Gradually add the stock or milk, and stir until it boils. Rub this liquid through a strainer and on the bread. Let this stand until cold; then add the meat and well-beaten eggs to the soaked bread. Butter eight small dariole moulds ; or custard cups will do if the moulds are not at hand. Put the mixture into them. Now place the moulds in a pan of warm water, having the water come within half an inch of the top of the moulds. Cover with buttered paper, and cook in a moderate oven for half an hour. At serving-time turn out on a warm dish, and pour a good sauce around them. The sauce should be white or yellow for light meats, and brown for dark meats. This dish is suitable for luncheon, dinner, or supper. Braised Tongue a la Jardiniere. After washing a fresh beef tongue, run through the roots and end of it a trussing-needle threaded with strong twine, and draw tightly enough to make the ends of the tongue meet. Tie the twine firmly. Cover the meat with boiling water, and boil gently for two hours ; then remove it from the kettle and skin it. Put six table-spoonfuls of butter into the braisiug-pan, and when it has become hot, put in half a small carrot, half a small turnip, and an onion, all cut fine. Cook for five minutes, stirring all the while; then remove the vegetables.